Chicken Fried Steak


Number of Servings: 8 Steaks
Prep Time:  30 Minutes

Cook Time:  30 Minutes

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4 half-pound steaks (cube steak)
2 cup all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon black pepper
1 1/2 teaspoon Salt
1 1/2 cup buttermilk (crucial!!)
1 egg
1 tablespoon Hot sauce (Tabasco or Choluha)
1/4 teaspoon Garlic powder
3 cup vegetable shortening (Crisco)
2 cupMil


Pound the steaks to about 1/4-inch thickness.
Place 2 cups of flour in a shallow bowl.
Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic.
Dredge each steak first in the flour, then in the batter, and again in the flour.
Cut each steak into 2 smaller pieces.
Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C).
Fry the steaks until evenly golden brown, 3 to 5 minutes per side.
Place fried steaks on a plate with paper towels to drain. Then move to a wire rack so they don’t sog up.
Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil.
Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.
Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes.
Season with kosher salt and LOTS OF pepper.
Spoon the gravy over the steaks to serve.


TAGS:  Gravy, Steak, Thomson, fried

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By |2018-12-02T01:56:28+00:00April 12th, 2013|Recipe|Comments Off on Chicken Fried Steak